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Locanda La Clusaz - Gignod

at Km 12.5 of the SS 27 for the Gran San Bernardo
Gignod (AO) 56 075 0165 Tel


Report Date: 20-2-11
Type of Units: Gourmet Restaurant and Guest Chef
: Piergiorgio Pellare

La Locanda La Clusaz is located in Valle d'Aosta, Gignod, on the main road leading to the tunnel to Aosta Gran San Bernardo, easily accessible from the motorway network.
The unmistakable silhouette of the buildings that make you come across on the left at 12.5 km.







The complex dates from the twelfth century as a staging point and refreshment for travelers who crossed the Colle del Gran San Bernardo.
The old chapel was unfortunately destroyed during the original transformation of the farm in 1820. Fortunately
in 1925 was bought by La Clusaz Graziano Grange, grandfather of the owner, who gave back to the ancient vocation of the place shine undertake the business of catering and hospitality.
The restructuring made by the Grange family was carried out very carefully, entrusting the decoration of the important front of a popular local artist, who also did some of the art installations located inside, with the objective of cohabit also in decor and furnishings of the past with the modern and tradition with innovation.





Today La Clusaz is conducted by Maurizio Grange Math Sevi and his companion, who devote themselves with passion and commitment to offer its guests the feeling of warm welcome that intact travelers of past centuries found within these walls.
entrance to the reception desk with an airy, wide staircase leads you to the 14 rooms in the upper deck, which was derived from a careful restructuring of the original spaces that made up the refuge for travelers in the last century.
For description and images of the same, there rimandiamo all'apposito capitolo del presente reportage.





Proseguiamo la nostra visita entrando nelle due sale del Ristorante, scenograficamente ambientate nei locali che anticamente erano meta dei viandanti in cerca di ristoro, sotto le spettacolari volte in pietra illuminate da luci soffuse che creano un ambiente caldo e d'atmosfera.









La lastra in ferro esposta sopra il caminetto riproduce lo scudo araldico del XVIII secolo dell’Arcidiacono di Aosta René Ribitel, stemma che testimonia le origini caritatevoli del rifugio.







If the first room offers an intimate atmosphere, the second-scale just above comfortable and elegant-perfect for small events, banquets, private parties and weddings.











With the niche well-designed lights with grappa and spirits becoming part of the furnishing of great visual impact.



The winery, which is characterized by thick walls and vaulted ceilings, has a rich selection made by Maurice Grange-Math and Sevi both passionate sommeliers-over 220 labels, mostly Italian chosen from among the various regions with a focus on value for money and an eye for small producers who grow Aosta precious vines. Those who
Maurice Grange-expert sommeliers and Fats Math-call "star players".
The wine list includes a vast range of beers and a meal of dessert wines and meditation, even glass.
E 'organized by type of product, with titles and descriptions that provide a useful guide in choosing the wine.













's Kitchen Piergiorgio skin is not only on the exploitation of the Aosta Valley traditional gastronomic heritage with the proposed regional historical recipes but can support you a dose of innovation well thought out and measured, the result of constant research and experimentation.
La Clusaz has a small production of its own: the slaughtering of pigs are produced salami, prosciutto and boudins of Aosta Valley that enrich the traditional menu.











In the photos above, some moments of the work in the kitchen, which integrate with 5 movies are worth seeing do not miss the next chapter.
The "mise en place" includes plates and cutlery on rich tone Frette tablecloths , combined with Schott-Zwiesel stemware and Riedel.







Sevi Math In the operating room with the help of Conrad, and Elona Ergeta: they all move with extreme "savoir faire" to make the customer feel at home. The kitchen work



In the video below shows our Laura Albè the kitchen in full swing, with some key stages of preparation and Serve.



Piergiorgio hides prepared Sauté the Gourmand



La preparazione dei Paccheri farciti di baccalà



La preparazione del Risotto con burro alla nocciola e animelle



La preparazione dello Spiedino di quaglia



La preparazione del Soufflé alla nocciola

Il nostro pasto

La cena che passiamo a descrivervi comprenderà alcune cose della tradizione ed altre più creative, per darvi -in combinazione con il precedente reportage - un quadro completo della cucina de La Clusaz.





Pane fatto in casa -nero e bianco- schiacciatine al rosmarino appena sfornate e grissini.

Aperitivo e appetizer



Blanc Fripon, Vino Spumante Extra Dry, imbottigliato all'origine dalla Cave du Vin Blanc de Morgex et de la Salle , Morgex (AO).
Vino Spumante prodotto con il metodo Charmat da uve provenienti dai più alti vigneti d' Europa, alle pendici del Monte Bianco, ha colore giallo brillante, perlage fine e persistente con profumi fruttati e sapore morbido ed equilibrato.







L'appetizer: musetto impanato con crema di patate new. Crispy outside, soft inside.

Appetizers



Vallée d'Aoste doc Chambave Muscat 2009, mis en bouteille par le Producteur Anselmet Maison de George Anselmet, Villeneuve (AO).
Made from 100% Moscato Bianco grapes is vinified in a great white just steel, mineral, fresh and delicate, with classic scents of the variety of sage.





Three different hams in comparative tasting: Bosses Ham (Jambon de Bosses DOP of Valle del Gran San Bernardo), to its production and a ham of Cinta Senese by adding a few slices of pork sausage and finocchiona of its production.





Wonderful "Tatin" with onion sauce toma.





Carpaccio of fillet of pork with mustard and honey mousse.









The scallops seared on creamed corn and bacon: Prepare original and well-stocked, which shows the steps to Serve in the kitchen.





Big and meaty, very elegant, shrimp paste kataifi, cappuccino potatoes.

Pastas



Vallée d'Aoste doc Rouge Peque-Na! 2007, produit et mis en bouteille par le producteur Récoltant Didier Gerbelle , Aymavilles (AO).
result of a blend of grapes Cornalin, Fumin and pressed (berry pink), won the gold medal at the 18th International Competition organized by Cervim mountain wines.





Paccheri stuffed with salt cod with cream of beet and ginger.





Perfect Risotto Piedmont hazelnut butter and thyme and lime with sweetbreads crisp. Main courses







skewer of quail in two firings with box of crunchy vegetables.





The "sautéed Gourmand": cabbage, shallot confit, white beans and leeks, cooked with beef tongue and pork liver.
platter of extraordinary wealth!

Cheese













by the intriguing basket of cheese, tasting of three goats produced by Bergerie Henriet (herb, a goat cheese, sesame and poppy seeds and dried tomatoes), the toma Goat Chevre, Fontina of Barma, Ollomont, three local tome (produced by Cesare Bertin) and Bleu di Val d'Aosta produced by Central Latière of Aosta.

Pre-Dessert



On desserts, Donatium, wine flavored with mountain herbs and garnet-red light spicy scent, produced by Caves Cooperatives de Donnas (AO).



I "macarons" home-sweet meringue with the French-written in the set of flavors on the plate with a drizzle of chocolate.

Dessert





Dop Piedmont hazelnut soufflé with passion fruit sorbet.



Small pastry: the Piedmont hazelnut gianduiotto Dop, the chocolate with passion fruit, the little almond magnum, the Grand Marnier chocolate to be eaten in one bite because it has the internal liquid.



... And finally, happy birthday wishes for the very welcome to our reporter Laura.



Coffee final.

La Locanda La Locanda La Clusaz

with 14 beautiful rooms offers a welcome level for those wishing to stay.
I start the presentation with a romantic shot in black and white.







The front view of the surrounding mountain ranges, while the rear part of the complex with solarium, overlooking the private woods.
are also reserved for customers with large parking garages and some outdoor seats.









The reception area is common to the restaurant.











A side of the reception are nice relaxation room, complete with fireplace, where you can sip a cocktail or a brandy after dinner, and the reading room lined with wood paneling clear.











From the entrance area and a sweeping staircase leads to the airy rooms on two upper floors, the result of careful restructuring of the original spaces that were the refuge of travelers in the last century.











The rooms are divided into three types: Panorama (six rooms with views of the valley, for those who love being "stopover traveler, explorer of new spaces and places, the center of the beautiful landscape surrounding the Inn), Relax (six rooms that open onto the beautiful pine forest and adjacent facilities atmosphere and intimate) and Ambient (two spaces with particular care and unique, designed to create the magic of a special atmosphere, with a strong artistic decorations expressed through painting and installation art).







The room we were assigned and we show in the following pictures is type environment.









Each room is equipped with the comforts typical of the main category of the Inn (private bathroom, hairdryer, LCD TV, telephone and internet)







The bathrooms are warm, comfortable and modern with a bath.







Finally, two pictures of other types of rooms.





full breakfast served in-room with fireplace, offers fragrant croissants and homemade cakes, the typical torcetti butter, homemade jam, honey, locally produced yoghurt, cereals, juices and fresh fruit in season, is well represented by the salty cold cuts and cheeses, complemented by the classic eggs to taste .





















Useful information and comments

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